New Potato, Bean and Blue Cheese Salad

Hearty summer salad with lots of rich goodness

8 - 10

Serves

20 mins

Prep Time

25 mins

Cook Time

Recipe author

Beef + Lamb New Zealand

Need to bring a plate? Try this refreshing summer salad, offering a delightful contrast of textures and flavours. It's an ideal accompaniment for summertime barbecues or as a light, satisfying main dish, embodying the essence of fresh, seasonal fare.

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Traditional Christmas ,

Picnic,

Healthy,

Special Occasion & Entertaining,

Vegetarian

Ingredients

for salad

1kg new potatoes

400g green beans

or asparagus

2 Tbsp finely chopped chives

2 cups rocket

150 blue vein cheese

crumbled

½ cup walnuts

toasted

for dressing

¼ cup mayonnaise

¼ cup sour cream

2 tsp runny honey

1 Tbsp capers

chopped

1 tsp lemon zest

2 Tbsp lemon juice

Method

to make salad

Boil the potatoes in a large pot of salted water for 12 minutes or until cooked through. Cool. Slice into bite-size pieces.

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Plunge the beans and/or asparagus for 4 minutes in boiling water. Refresh in cold icy water to keep the vibrant green colour. Cut into smaller pieces and add to the potatoes.

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Add half the chives, rocket, blue cheese and half the walnuts.

For the dressing combine the mayonnaise, sour cream, honey, capers, zest and juice in a small bowl.

Dress the salad 20 minutes before serving. Garnish with the remaining chives and walnuts.

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